Tofu fried rice is one of the first things I learned to cook on my own as an adult. I remember it being really complicated and coming out mushy (from not having my rice technique down) and brown (from having ZERO veggies in the mix). These days, I consider fried rice as one of my quicker meals to throw together and now it's chock full of tasty veggies.

Broccoli and Tofu Fried Rice
1 head of broccoli
1 bunch of medium leeks
1 small yellow onion
1 block of sprouted tofu, firm
1/2 cup of brown rice (uncooked)
2 tbs. sunflower oil, divided (or another high heat oil)
2-3 tbs. yellow curry
1-2 tbs. sesame seeds
liquid aminos or shoyu (soy sauce)

First, make your rice. I use a pan to make mine but you can also use a rice cooker. Use whatever rice cooking technique is your favorite but make sure you do this in advance (either in the morning or the night before - if you're self-employed and work from home you can do it in the middle of the day like I did.) After your rice is cooked put it in a wide, shallow bowl and stick it in the fridge.

When you're ready to get started with cooking begin by draining your tofu. Check out this recipe for my tofu-draining technique. Then cube in little half-inch chunks (or larger - whatever floats your boat).

Now, heat a large saute pan over medium heat. Toast your sesame seeds until browned, remove from pan and set aside. Then add about 1 tbs. of oil. Let that get hot and add your tofu chunks - sprinkle with a little yellow curry powder and liquid aminos (or soy sauce).

Now get your veggies ready. Chop your onion. Then peel your leeks, slice them in half (vertically) and gently wash off all the dirt that may be trapped between layers. Then chop your leeks into .25" sections (so you'll end up with little half moons). Wash your broccoli and cut up the florets into a size that makes you happiest. Make sure your keeping an eye on your tofu - turn off the heat on that pan when they're good and browned.

Now, if you have a wok now is the time to get it out. If not, just remove the tofu from the large saute pan and use that. Heat another tbs. of oil in the pan (or wok) over medium heat. Add the onions and leeks. Once they become a little translucent sprinkle with more curry powder. Now add your broccoli on top of the onions and leeks - cover for 3-4 minutes until the broccoli is the perfect color of bright green. Then add your tofu chunks and cold rice. Sprinkle with more curry powder and liquid aminos or soy sauce. Stir. Once everything is good and mixed up and the rice is heated through it's ready to serve. Sprinkle with the toasted sesame seeds.

Serves 6. Aside from the rice prep it takes about 30 minutes to cook. This meal is vegan and gluten-free if you use liquid aminos.

• Labels:
• gluten-free
• vegan
• vegetarian
• what we eat


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